Spinach and Lemon Stuffing for Mushrooms
By America's Test KitchenPublished on July 29, 2011
Yield
Makes 24 large mushrooms
Ingredients
½ cup frozen spinach, defrosted and squeezed dry½ cup shredded cheddar cheese 2 ounces cream cheese, softened2 tablespoons olive oil 1 garlic clove, minced3 tablespoons lemon juice 3 scallions, sliced thin½ teaspoon salt ⅛ teaspoon pepper
Instructions
- Process all ingredients in food processor until smooth. Transfer to zipper-lock plastic bag until ready to use. Follow related recipe for Stuffed Mushrooms.
- The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.
make ahead
Yield
Makes 24 large mushroomsIngredients
½ cup frozen spinach, defrosted and squeezed dry
½ cup shredded cheddar cheese
2 ounces cream cheese, softened
2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lemon juice
3 scallions, sliced thin
½ teaspoon salt
⅛ teaspoon pepper
Test Kitchen Techniques
Ingredients
½ cup frozen spinach, defrosted and squeezed dry
½ cup shredded cheddar cheese
2 ounces cream cheese, softened
2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lemon juice
3 scallions, sliced thin
½ teaspoon salt
⅛ teaspoon pepper
Test Kitchen Techniques
Ingredients
½ cup frozen spinach, defrosted and squeezed dry
½ cup shredded cheddar cheese
2 ounces cream cheese, softened
2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lemon juice
3 scallions, sliced thin
½ teaspoon salt
⅛ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
Stuffed mushroom recipes usually produce mushrooms that are soggy and bland. For a make-ahead version that gave us flavorful, firm-yet-tender mushrooms, we roasted the mushrooms in the oven before stuffing to shed their liquid. After stuffing, we dusted the mushrooms with fresh bread crumbs, which added a crunchy contrast to our smooth cheese filling. This stuffed mushrooms recipe can be prepared in advance and stored in the refrigerator for up to three days. To reheat, add bread crumb topping and bake for 10 minutes.
Instructions
- Process all ingredients in food processor until smooth. Transfer to zipper-lock plastic bag until ready to use. Follow related recipe for Stuffed Mushrooms.
- The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.
make ahead
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